APRICOT CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
Nutrition Facts : Calories 361 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 97 milligrams, Sodium 309 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 34 grams, Sugar 26 grams
APRICOT CHICKEN WITH BALSAMIC VINEGAR
This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It's super yummy and a hit every time!
Provided by Desta
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
- Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 44.6 g, Cholesterol 64.7 mg, Fat 6.4 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 1.3 g, Sodium 163.9 mg, Sugar 32.7 g
WILD RICE WITH DRIED APRICOTS ( W W)
This is a meal in it's self, or great as a side dish with pork, chicken or cornish game hens.The recipe comes from WeightWatchers.com Points value 3.
Provided by Barb G.
Categories Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute carrots in butter until lightly browned; add thyme, wild rice, apricots, broth and salt; bring to a low simmer, cover and cook for 25 minutes.
- Stir in long-grain rice and simmer for an additional 20 minutes.
- Sprinkle with chives and serve.
Nutrition Facts : Calories 192, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.5, Sodium 640.7, Carbohydrate 40.1, Fiber 2.6, Sugar 5.6, Protein 5.3
CHICKEN WITH APRICOTS
Chicken with a fruit and nut sauce
Provided by amp1043
Time 40m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Chop the chicken breasts into small chunks, fry until cooked then set aside.
- Fry the onion for a few minutes, then add the sliced pepper for about 1 minute. Then add the orange rind and plain flour
- In a small jug, mix the orange juice and stock. GRADUALLY stir in the juice/stock mixture to the onion mixture.
- Add the apricots, chicken, walnuts and white wine. Then add salt, pepper and the grated nutmeg.
- Bring to the boil and simmer for 15 minutes.
- Can be served immediately or, preferebly, leave to cook and reheat later. If reheating, tranfer to a caserole and heat at 160C for 30-40 minutes. You can serve from the caserole at the table
MOROCCAN CHICKEN WITH VEGETABLES AND DRIED APRICOTS
Very aromatic and juicy, moroccan-style spiced chicken (seasoned with cumin, coriander, cinnamon, chilli flakes) with lots of vegetables and dried apricots.
Provided by Aleksandra
Categories dinner
Time 40m
Number Of Ingredients 20
Steps:
- Make the spice mix: In a small bowl, stir the spices together.
- Prepare the chicken: Cut it into 1-inch (3 cm) cubes. Rub with the ½ of the spice mix, oil and season to taste with salt and pepper. Set aside (if you have time, you can leave the chicken to marinate for a few hours or overnight in the fridge).
- Prepare the vegetables: dice the onion, cut the garlic into thin slices, carrot into thin, about 1/16-inch (1-2 mm) slices, bell peppers into 1/4-inch (0.5 cm) stripes, zucchini into 1/4-inch (0.5 cm) half-slices, apricots into small pieces (approx. ½-¼-inch / 0.5-1 cm pieces).
- Cook the onions and garlic: heat 1 Tbsp of oil in a big frying pan. Add the onions and a small pinch od salt. Cook the onions over medium-low heat until soft, stirring from time to time. Add the garlic and cook for 30 seconds. Transfer the onions and garlic to a plate.
- Cook the chicken: Set the heat to the highest setting. Add another tablespoon of oil. Add the chicken pieces, cook on one side until browned, then turn over and cook until almost cooked through. Remove the chicken from the pan and transfer to a plate (don't mix the chicken with onions though), it doesn't have to be cook through completely, it will be later briefly stewed with the vegetables.
- Cook the vegetables: add all the chopped vegetables in an even layer to the pan, sprinkle with the remaining spice mix. Don't stir for the first few minutes!! Wait until the vegetables at the bottom are nicely browned, then stir everything thoroughly.
- Add the onions with garlic back to the pan, add the chopped apricots and broth.
- Bring to a boil, cover with a lid and simmer for about 10 minutes, stirring from time to time. Vegetables should be tender but still have a bite to it.
- Add the chicken back to the pan and simmer for 1-2 more minutes (the chicken should be now cooked through). Take the pan off the heat, season to taste with salt and pepper, stir everything together.
- Make the couscous: season a cup of couscous with salt and pepper, pour a cup of boiling water / broth over, stir and leave for 5 minutes. Stir in chopped parsley.
- Serve the chicken with vegetables and couscous.
- Enjoy!
Nutrition Facts : Calories 619 kcal, ServingSize 1 serving
CHICKEN WITH DRIED CHERRY SAUCE
Make and share this Chicken with Dried Cherry Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place flour and salt in a bag-add chicken-shake to coat.
- Melt butter in a large skillet over medium heat.
- Add chicken, cook 8 minutes on each side-depending on the size of the breasts-until done.
- Remove chicken and set aside, keeping warm.
- Add juice to skillet and the next 5 ingredients, bringing mixture to a boil.
- Cover and reduce heat, simmering for 5 minutes.
- Combine cornstarch and water-add to juice mixture.
- Bring to a boil and boil for 1 minute, stirring constantly.
- Remove from heat.
- Serve sauce with chicken.
Nutrition Facts : Calories 263.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 78, Sodium 442.4, Carbohydrate 21.2, Fiber 0.4, Sugar 11.9, Protein 26.2
MOROCCAN CHICKEN AND APRICOT TAGINE
Steps:
- Gather the chicken ingredients.
- Combine the spices in a bowl large enough to hold the chicken.
- Add the chicken and toss to evenly coat the pieces with the spices.
- Gather the remaining tagine ingredients.
- Over medium-low heat, melt the butter in the base of a large tagine or Dutch oven.
- Add the olive oil, onions, garlic, and cinnamon stick .
- Add the seasoned chicken, meat-side down, in a single layer on top of the onions.
- Place the cilantro bouquet on top. Add the broth to the tagine.
- In the bowl used to season the chicken, swirl the water to cleanse it of the spices.
- Add the water to the tagine.
- Cover and leave the liquids to reach a simmer over medium-low heat.
- Once simmering , cook the chicken, undisturbed, for 1 hour.
- Remove 1/2 cup of the cooking liquids and set aside.
- Carefully turn over the chicken pieces so that they are meat-side up.
- Cover the pan and continue simmering for another 30 minutes to 1 hour, until the chicken is done and the liquids are thick and reduced.
- While the chicken is cooking, put the apricots in a small pot and cover with water.
- Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender enough to pinch in half with your fingers.
- Drain the apricots and return to the pot.
- Add the sugar (or honey), ground cinnamon, and the 1/2 cup of the reserved cooking liquid.
- Simmer the apricots gently for 5 to 10 minutes, or until they are sitting in a thick syrup.
- Discard the cilantro bouquet and cinnamon stick from the tagine.
- Arrange the chicken on a large serving platter (or simply leave in the base of the tagine). Spoon the apricots and syrup on and around the chicken. If desired, garnish with fried almonds or sesame seeds.
Nutrition Facts : Calories 688 kcal, Carbohydrate 38 g, Cholesterol 175 mg, Fiber 4 g, Protein 48 g, SaturatedFat 13 g, Sodium 698 mg, Sugar 29 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN, DRIED APRICOTS
Provided by Moira Hodgson
Categories main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rub the chicken with cumin, paprika, salt and pepper. Place the garlic in the cavity. Set aside at room temperature for one hour.
- Simmer the apricots in water to cover for 30 minutes, or until plump.
- Preheat oven to 350 degrees. In a large fireproof casserole, fry the onion in the butter and oil until soft. Add the chicken and apricots. Cover and bake in the oven for 45 minutes, or until the chicken is cooked, basting frequently. Remove lid for final 15 minutes of cooking so that the chicken breast browns. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 867, UnsaturatedFat 30 grams, Carbohydrate 59 grams, Fat 48 grams, Fiber 8 grams, Protein 54 grams, SaturatedFat 14 grams, Sodium 1234 milligrams, Sugar 47 grams, TransFat 0 grams
CORNBREAD DRESSING WITH DRIED FRUITS AND NUTS
Of all your favorite Thanksgiving stuffing recipes, this cornbread dressing with dried fruits and nuts should be at the top. This Southern Thanksgiving staple is a must!
Categories Thanksgiving side dish
Time 55m
Yield 12-15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 ̊. Cook the bacon in a large skillet over medium-high heat until it just begins to crisp, 5 to 7 minutes. Remove the bacon to a plate and pour off all but 2 tablespoons bacon fat. Reduce the heat to medium.
- Add the celery and onion to the skillet and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes. Pour in the broth, then stir in the rosemary, basil and thyme. Add the dried apricots, cherries and prunes and cook over medium heat until the fruit slightly softens, about 5 minutes.
- Combine the cornbread and French bread cubes and the fruit mixture in a large bowl along with the bacon and walnuts. Toss the mixture around, then add a little salt and pepper and continue tossing until it is all combined. Taste and adjust the seasonings as needed. Pile the dressing in a large baking dish, pressing slightly to fit if necessary. Bake, uncovered, until golden brown, 20 to 25 minutes.
PAN-BRAISED CHICKEN WITH DRIED FRUITS AND OLIVES
Categories Chicken Olive Braise Quick & Easy Wheat/Gluten-Free Dried Fruit White Wine Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle chicken on all sides with cumin, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken and sauté until brown, about 2 minutes per side. Push chicken to side of skillet. Add garlic to skillet and stir 30 seconds. Add dried fruits, wine, broth and olives and bring to boil. Simmer chicken uncovered until just cooked through, turning chicken occasionally with tongs, about 10 minutes. Transfer chicken to plates. Increase heat and boil until sauce is slightly thickened, about 4 minutes. Spoon sauce over chicken.
BAKED CHICKEN WITH PEACHES
Steps:
- Heat the oven to 350 F.
- In a wide, shallow bowl, combine the flour, salt, and pepper. Alternatively, put the flour mixture in a paper or plastic food storage bag. Coat the chicken with the flour mixture.
- Heat the oil in a Dutch oven or deep heavy skillet; brown chicken on all sides. Remove the chicken to a plate and discard the excess fat in the skillet. If the skillet is oven-safe, return the chicken to it. Otherwise, place the chicken in a baking dish. If you do remove it to the baking dish, pour about 1/4 cup of the orange juice into the pan and place it over medium-high heat for a few minutes to deglaze. Scrape up all of the browned bits. Pour the orange juice over the chicken.
- In a bowl, combine the orange juice, honey, vinegar, and chopped parsley. Pour the mixture over the chicken pieces. Cover the pan or baking dish and bake for 45 minutes.
- Add the drained sliced peaches to the pan and bake for 5 minutes longer.
Nutrition Facts : Calories 1001 kcal, Carbohydrate 40 g, Cholesterol 463 mg, Fiber 2 g, Protein 107 g, SaturatedFat 11 g, Sodium 893 mg, Sugar 26 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN CURRY WITH DRIED APRICOTS
Steps:
- Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
- Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
- **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.
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Total Time 30 mins
- Prepare the couscous according to package instructions. Meanwhile, in a bowl, combine the flour, curry powder and 1/2 teaspoon salt. Add the chicken and toss to coat.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, turning once, until browned and just cooked through, 5 minutes. Transfer the chicken to a plate.
- Add the remaining 1 teaspoon olive oil to the skillet and heat over medium-high heat. Add the onion and sliced celery and cook, stirring, for 3 minutes. Add the cherries and 1/2 cup water and bring to a boil. Stir in the evaporated milk and chicken along with any juices; season with salt. Serve over the couscous and top with the celery leaves.
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- Heat the oven to 425°. In a small saucepan, combine the apricots and water. Bring to a boil, lower the heat, and then simmer, partially covered, for 10 minutes. Set aside.
- Toast the almonds and sesame seeds in the oven until just beginning to brown, about 2 minutes. Transfer 1/3 cup of the almonds and 1/4 cup of the sesame seeds to a blender; pulverize with the cumin, coriander, paprika, oregano, and 1/2 teaspoon salt. Put the mixture in a small bowl; stir in the oil and lemon juice to make a paste. Stir half of the paste into the apricots and water.
- Put the chicken breasts in a small roasting pan, skin-side up, and coat with the remaining paste. Pour the apricot mixture around the chicken. Cook in the lower third of the oven until done, 20 to 25 minutes. If the chicken seems to be browning too quickly, cover the pan with aluminum foil the last 10 minutes of cooking.
- Transfer the chicken to a plate. Spoon the fat from the pan. Serve the chicken topped with the apricots and any pan juices. Sprinkle the remaining almonds and sesame seeds over all.
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- Preheat the oven to 350°. In a bowl, cover the apricots with hot water and let stand until soft, about 15 minutes; drain.
- Meanwhile, dry the chicken with paper towels and season with salt and pepper. In a stainless steel skillet, heat the oil. Add the chicken, skin side down, and cook over moderately high heat until golden brown, 5 minutes. Flip and cook about 3 minutes longer. Transfer the chicken to a baking sheet and roast for about 14 minutes.
- Add the onion, garlic, thyme and bay leaf to the skillet. Season with salt and cook over moderate heat until the onion is tender. Add the wine and boil until reduced by half, scraping up the browned bits in the skillet. Add the chicken stock, apricots and apricot preserves and bring to a boil. Cook over high heat until the sauce thickens. Off the heat, swirl in the butter until melted. Discard the thyme sprigs and bay leaf. Season the sauce with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.
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